If there were one word to describe the National Restaurant Association (NRA) Show, that would be: amazing. Every year in May, tens of thousands of restaurant professionals from around the world meet in Chicago to learn about the latest industry trends, to showcase their products, to negotiate business deals, and ultimately to network and share stories and experiences with their peers. It is a high caliber event which has a little bit of everything for everyone. Aspiring chefs, Michelin star restaurateurs, grocery store buyers, food bloggers, niche business owners – there is a panel, pavilion or education session to suit everyone’s tastes, interests or expectations.
Still, what has the NRA Show got to do with the ice cream pictured above? And can ice cream represent a food trend? According to a survey of almost 1,600 professional chefs recently conducted by the National Restaurant Association, the answer to the second question is yes.